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Buddha Rice   Veg  HT  ACC  Vietnamese  50mins


Vietnamese name: Com chay 

Serves 4    Hot  Vegetarian  Vegan  Grains  herbs  Accompaniment  Dairy Free  Eggless  Vietnam  Asia   Asian


2 tbsp Vegetable Oil
5cm/2-inch Fresh Root Ginger, peeled and cut into thin sticks

400g/14oz Long Grain Rice
1 Bay Leaf

300ml/10fl.oz. tinned Coconut  Milk

300ml/10fl.oz.  Water
3 tbsp  Soy Sauce




1.  Heat the oil in a large saucepan, add the ginger and stir-fry for 1 minutes until fragrant. 


2. Add the rice and cook for 2 minutes,  stirring to coat it well. 


3. Add the salt, bay leaf, coconut milk, water and soy sauce, bring to the boil then cook, uncovered and without stirring, for about 5 minutes, until holes form all over the top. 


4. Reduce the heat to very low cover and continue to cook for a further 20 minutes.


5. Remove from the heat and leave to rest still covered, for about 10 minutes. 


6. Uncover and fluff the rice up with a fork. Serve hot.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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